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Veal Chili

Yield: 1 Servings

1 T Vegetable Oil; PLUS 1 t Vegetable Oil
1 c Onion; Minced
4 ea Garlic; Cloves
1 1/2 lb Veal; Ground
1 c Celery; Minced
1 c Green Bell Peppers; Minced
1 c Tomatoes; Crushed, Canned
1 c Vegetable Juice; Mixed
2 t Chili Powder; Or To Taste
1 t Cumin; Ground
1/2 t Salt
1/2 t Hot Sauce; Or To Taste
1/4 t Pepper 1
2 oz Red Kidney Beans
Red Kidney beans should be canned. Drain and rinse them.

In a 4-quart saucepan, heat vegetable oil; add onions and garlic and saute until onions are translucent, about 5 minutes. Add ground veal and saute until browned, stirring constantly to break up veal.
Stir in remaining ingredients except kidney beans and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir kidney beans into veal mixture and cook until heated, about 5 minutes. While beans are heating, warm 4 soup bowls. Serve chili in heated bowls.

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